Why use vegan chicken broth over vegetable broth?

It's a matter of personal preference. I really love vegan chicken broth, and more specifically I really love the Better Than Bouillon No Chicken Base mixed with hot water, especially in this recipe. I think these flavors go really well together. But I've tested the recipe with vegetable broth and it's still delicious. So use whatever you prefer.

Can I use broth instead of water?

Yup. The broth is for more flavor, but technically the recipe will work with water.

What can I substitute for the chickpeas?

You can use another bean like Great Northern beans (though I feel chickpeas are more firm so don't be surprised if the beans are a little softer, or you can add them closer to the time the pasta is finished cooking). Or omit the beans and add your favorite vegan chicken replacement when the pasta's finished cooking.

What if my pasta absorbs all the liquid before it's finished cooking?

Then you can add a splash of water, but I'd start with 2 tablespoons and stir it in before you add in any additional liquid. In all my testing of this recipe and other vegan one pot pasta recipes, I've never had this issue.

Can I halve the recipe?

Yes! Halve all the ingredients and keep an eye on your pasta. It might cook slightly faster since there isn't as much volume.

Does this recipe keep?

Yes. But like most pasta, this recipe is best the first night in my opinion. You can keep the leftovers in the fridge in an airtight container for up to 5 days. Gently reheat in the microwave or in a pot over low heat. Add a little more lemon juice and vegan parmesan cheese (or a sprinkle of salt) when serving reheated leftovers to refresh the flavors.

Vegan Chickpea Florentine Pasta

Name: Vegan Chickpea Florentine Pasta
Cook time: 30 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 medium white or yellow onion, halved and thinly sliced; 4-5 cloves garlic, minced (to taste); 4 cups (1 pound) short pasta (I used fusilli bucati corti) (see note 1); 4 cups vegan chicken broth or vegetable broth (see note 2); 1 + ½ cups cooked chickpeas or a 15-ounce can chickpeas, drained; ½ to 1 teaspoon poultry seasoning, optional (see note 3); Salt and pepper, to taste; 2-3 cups fresh baby spinach; ½ cup grated vegan parmesan cheese, optional (see note 4); ¼ cup cashew butter or tahini (see note 5 for other options); ½ cup unsweetened non-dairy milk; 3-4 tablespoons lemon juice (about 1 small lemon yields), optional

Description

This Vegan Chickpea Florentine Pasta is a creamy, savory, cheesy, tangy pasta meal that comes together in just 30 minutes and only uses one pot! Loaded with veggies and protein-packed chickpeas, this light and saucy pasta is also super satisfying and delicious.

Ingredients

Units Scale

1 medium white or yellow onion, halved and thinly sliced
4-5 cloves garlic, minced (to taste)
4 cups (1 pound) short pasta (I used fusilli bucati corti) (see note 1)
4 cups vegan chicken broth or vegetable broth (see note 2)
1 + 1/2 cups cooked chickpeas or a 15-ounce can chickpeas, drained
1/2 to 1 teaspoon poultry seasoning, optional (see note 3)
Salt and pepper, to taste
2-3 cups fresh baby spinach
1/2 cup grated vegan parmesan cheese, optional (see note 4)
1/4 cup cashew butter or tahini (see note 5 for other options)
1/2 cup unsweetened non-dairy milk
3-4 tablespoons lemon juice (about 1 small lemon yields), optional

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Instructions

Heat a large pot over medium high heat. Note that if you're cooking oil-free, it's important to use a nonstick pot.
If cooking oil-free: Wait until the pot is hot and then add your sliced onions to the pan. When they start to stick, add a splash (1-2 tablespoons) of water to the pan and stir. Repeat this process until they have softened.
Otherwise, add a few tablespoons of vegan butter or olive oil to the pot and wait until the vegan butter melts or the oil starts to shimmer or about 1 minute. Then add the onions.
Cook onions: Regardless of whether you're cooking with oil or not, sauté your onions for about 5 minutes until they've softened and become somewhat translucent.
Now add the minced garlic and sauté for another minute. If cooking oil-free, add another tablespoon of water if needed to keep the garlic from burning.
Add the pasta and broth now, stir well, and bring to a boil. Stir occasionally during this time.
Now add the chickpeas and lower the heat to medium. Cover during this time, but remove it every 2 minutes or so to check the pasta, then replace the lid.
Add spinach: When the pasta is almost fully cooked, add the spinach and stir it through until it starts to wilt.
Season: Add the grated vegan parmesan cheese (if using) at this point and stir that through. Now add the poultry seasoning, salt, and pepper, and stir again.
You can now add the cashew butter and the non-dairy milk. Stir well until the sauce is smooth and coats the pasta. Finally turn off the heat and add your lemon juice (if using).
Serve immediately and enjoy!
Storage: Like most pasta, I feel this dish is best the first night. Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently over low heat (or in the microwave) and add a little more lemon juice and vegan parmesan cheese if needed.

Notes

Note 1: I find that short pastas work best for vegan one pot pasta dishes, but use what you like. If using a long pasta, just stir a little bit more often. Note that your cook time may change if you are using a gluten-free or legume pasta so after a bit of cook time, test the noodles often.
Note 2: You can use vegetable broth or a vegan chicken broth. I like to use Better Than Bouillon No Chicken Base mixed with some hot water but anything will work. This recipe will definitely work with just water, but the broth adds more flavor.
Note 3: This is an optional ingredient to add a little bit of chicken flavor to this recipe. Poultry seasoning is just a blend of herbs typically used in chicken dishes. If you're using a vegan chicken broth, you don't need to add this.
Note 4: I like to use Violife Vegan Parmesan Block for this but you can substitute ⅓ to ½ cup of my homemade vegan parmesan topping, nutritional yeast, or just leave it out if you prefer.
Note 5: There are many options of making you vegan chickpea florentine pasta creamy. Cashew butter is incredibly luxurious but it can also be fairly expensive. I've also tested this recipe with tahini, sunflower seed cream, cashew cream, and coconut milk and it's delicious with any of them. Note that regular non-dairy milk is too thin on it's own to create a creamy pasta, but you could also try blending some nuts with water or even could even try blending some tofu or white beans with water for your creamy base.

Cook Time: 30 minutes
Category: Entree
Method: Stove top
Cuisine: Italian, Vegan

Keywords: Vegan, Oil-free, Nut-free, Soy-free, Sugar-free, pasta, Florentine Pasta, 30 Minute One Pot